Recipes
Recipes

Chicken and mango curry

Take your curry up a notch with juicy mango

Take your curry up a notch with juicy mango

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(8 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.94 per serving

Nutritional Information

Each 646g serving contains

Energy
2733kj
652kcal
33%
Fat
20.7g
High
30%
Saturates
9.7g
Med
49%
Sugars
9.7g
Med
11%
Salt
1.49g
Med
25%
of your reference intake.
Typical energy values per 100g:
423kJ/101kcal

Ingredients

600g boneless chicken thighs

1tbsp rapeseed oil

1 large onion, chopped

1tsp garam masala

½tsp cumin seeds

1½tsp turmeric

4tbsp curry paste

1 reduced salt chicken stock cube, made up to 350ml

1 mango

Thumb-sized piece ginger

2 cloves garlic

½ red chilli

400g tin coconut milk

15g desiccated coconut

1tsp black onion seeds

2tsp coriander

Basmati rice (optional)

Naan (optional)

Mango chutney (optional)

Method

1
Chop the chicken thighs into chunks. Put in a pan with the rapeseed oil and fry for 15 mins until cooked through. Shred and set aside.
2
Add the onion to the same pan. Cook for 5 mins. Add the garam masala, cumin seeds and turmeric. Cook for 1-2 mins until fragrant. Add the curry paste and fry for 2-3 mins.
3
Reduce the heat; return the chicken to the pan. Add stock.
4
Peel and chop the mango. Reserve ½ and put the rest in a blender with the ginger, garlic and red chilli. Stir into the curry with the coconut milk; cook for 10 mins or until thickened.
5
Stir the reserved mango pieces into the pan with the desiccated coconut.
6
Top with the black onion seeds and coriander. Serve with cooked basmati rice, naan (optional) and mango chutney (optional).